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169540
FOOD SERVICE SPECIALIST 5
WS207     $29,182 - $52,499
Creation Date: 02/13/2006
Change Date: 10/01/2022

FUNCTION OF WORK:
To serve as shift supervisor over a group of lower level Food Service Specialists and those engaged in activities in a food service operation.
LEVEL OF WORK:
Supervisor
SUPERVISION RECEIVED:
General from higher-level Food Service Specialists.
SUPERVISION EXERCISED:
Direct over lower level Food Service Specialists.
LOCATION OF WORK:
All state agencies.
JOB DISTINCTIONS:
Differs from Food Service Specialist 3, 4-A, and 4-B by the presence of direct-line supervision.

Differs from Food Service Specialist 6 by the absence of managing all aspects of a food service operation on an assigned shift.
CORE COMPETENCIES:
CORE COMPETENCIES HAVE NOT BEEN IDENTIFIED BY STATE CIVIL SERVICE FOR THIS JOB TITLE. MORE INFORMATION ON THE SCS COMPETENCY MODEL CAN BE FOUND HERE.

EXAMPLES OF WORK:
EXAMPLES BELOW ARE A BRIEF SAMPLE OF COMMON DUTIES ASSOCIATED WITH THIS JOB TITLE. NOT ALL POSSIBLE TASKS ARE INCLUDED.

Serves as shift supervisor of a food service operation and ensures that all duty stations are manned on an assigned shift.

Checks menus for assigned meals and ensures all items needed are in stock.

Obtains supplies from storage rooms; ensures that items are prepared, cooked, and served in accordance with standards of quality and quantity.

Serves on interview panels when applicants apply for lower-level Food Service Specialist jobs.

Monitors the cleanliness of the food service operation and ensures that it meets all sanitary codes.

Evaluates performance of lower-level Food Service Specialists and approves their leave.
QUALIFICATION REQUIREMENTS:
MINIMUM QUALIFICATIONS:
Three years of food service experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food.

SUBSTITUTIONS:
Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis.

College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience.

NOTE:
Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food. Describing food preparation tasks on the application will be sufficient. Experience which involved no food preparation, such as fast food cashiering and serving; or food service worker experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify.

NOTE:
Any college hours or degree must be from an accredited college or university.